Hearty Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 Onion, diced
• 2 Carrots, sliced
• 2 stalks Celery, sliced
• 4 cloves Garlic, minced
• 2 Potatoes, peeled and diced
• 4 cups Chicken broth, low sodium
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 1 teaspoon Thyme, dried
• 1 teaspoon Salt
• 1/2 teaspoon Pepper, ground
• 1 cup Frozen peas, thawed

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the chicken and cook until browned. Remove from the pot and set aside.
3. 3.In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
4. 4.Add the potatoes, chicken broth, tomato paste, bay leaves, thyme, salt, and pepper. Bring to a boil.
5. 5.Reduce heat to low and simmer for 30 minutes, or until the potatoes are tender.
6. 6.Stir in the cooked chicken and frozen peas. Cook for an additional 5 minutes.
7. 7.Remove the bay leaves before serving.
8. 8.Serve the chicken stew hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew by adding your favorite vegetables.
• chevron_rightServe the stew with some crusty bread for dipping.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days.
• chevron_rightYou can also freeze the stew for longer storage.